1 pound baby red potatoes, halved 1 Tablespoon + 2 teaspoons olive oil 2 garlic cloves, unpeeled 1 orange 2 teaspoons fresh oregano, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1 Tablespoon cilantro, chopped 1-1/2 lpounds salmon filet Salt and freshly ground black pepper Fresh cilantro for garnish
Preheat oven to 425°F.
Place potatoes and garlic cloves in a 9x13 inch baking pan. Toss with 1 tablespoon olive oil. Position potatoes cut-side up. Bake potatoes for 10 minutes. Turn potatoes, cut-side down and continue to bake for another 10 minutes or until barely tender when pierced.
Meanwhile, using a zester, remove zest from the orange and mince. In a small bowl combine oregano, cumin, chili powder, orange zest, cilantro and remaining 2 teaspoons olive oil.
Rinse salmon filet and pat dry with paper towels. Season with salt and freshly ground black pepper. Rub orange zest mixture onto the flesh side of salmon.
Push potatoes to sides of baking pan and set salmon filet in center. Bake until salmon is opaque but still moist looking in center, about 8-10 minutes.
Remove white membrane from the orange with a small paring knife - releasing the fruit segments.
Remove salmon skin by running a spatula between skin and meat of salmon to release the fish.
Place salmon on 4 dinner plates and divide potatoes evenly among plates. Garnish with orange segments and fresh cilantro.